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Fish 4 Friday: Grill-Seared Fish With Cucumber Slaw, Just for the Halibut

Grilled Salmon

Hurricane Alex made landfall overnight, and we got some rain. Much-needed rain, and we’re grateful. We’re also grateful that our rain chances are going down for the weekend. It’s the Fourth of July, of course! (The third most important holiday for many Texans, after the Battle of the Alamo and Texas Independence.) And what does that mean? Time to Grill! (Silly; you had to ask?)

Fish from the grill makes a great meal, and quite fast too. By the time Friday gets here we won’t need the umbrella to run the grill either, I bet. So try this quick recipe:

  • 4 halibut, wahoo or mahi-mahi fillets ( say 6 oz each, about 3/4-1 inch thick)
  • 2 teaspoons red chile powder (not chili powder!), such as Kashmiri
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika powder (optional)
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • light olive oil, for spritzing

Set the grill for 400-450 F direct heat. Mix the seasoning rub and liberally apply to both sides of the fillets. Grill for 3-4 minutes per side; don’t overcook the fish or it’ll be rubbery. I also cover half the grate with foil and cook on that, but you don’t necessarily need to, especially if you’re using fillets or steaks that has the skin on. Be sure to oil the grate, though, if you’re cooking directly on it! I also lightly spritz the fish fillets, that helps make them non-stick.

For a side dish, consider a fresh slaw like this one (inspired by Joylicious). It makes use of another ingredient that’s a crowd-pleaser, and readily available this time of year: corn! Grill it this way, then save some for eating and use the rest in this slaw:

  • 1 cup corn kernels, cut from grilled corn ears
  • 2 cups cucumbers, peeled and slivered
  • 1/2 cup red bell pepper, cut to make slivers
  • 1/2 cup carrots, peeled, cut to make slivers
  • 1/2 cup red onion, cut to make slivers
  • 3-4 teaspoons golden raisins
  • 2 teaspoons minced cilantro
  • 1 tablespoon minced Serrano chiles
  • 2 tablespoons cider vinegar (or white balsamic)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons honey
  • 2 teaspoons extra-virgin olive oil
  • white sesame seeds, for garnish

Mix all the veggies, then in a small bowl, mix all the other ingredients (except the sesame seeds) to make a dressing. Pour over the veggies and toss to coat. Serve and garnish.

What’s easier than that, I ask you? Besides having minions do it for you…

Enjoy the (Grill of My Breams) Heat!

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